Meatless Mondays

meatless mondays

Today on meatless Monday I’m bringing you fried Zucchini, Summer squash, and Eggplant. 

This is an easy way to get the kids to eat veggies. I mean don’t we all like fried veggies?  My two older boys won’t go near anything that even looks like a veggie.  In today’s recipe I deep-fried the veggies but they come out equally yummy if you spray a pan with cooking spray and brown them that way.

OK,  let’s go over the ingredients:

1 medium size Zucchini

1 medium size Summer Squash

1 medium size Eggplant

A large mixing bowl of water

Salt

3 eggs

All purpose flour

Pepper

Seasonings of your choice

Canola oil

Directions:

1) Slice the Eggplant into 1/4 inch thick slices. If you choose to peel the Eggplant then you can do so before slicing it.

2) Fill the mixing bowl with water, and pour in enough salt to get the water really salty. And add the Eggplant slices to the salty water. After you add the eggplant slices to the salty water. Keep them from floating with a plate or something heavy. Leave the slices soaking for 30 minutes minimum.  This will help draw out the bitterness and the Moisture  from the Eggplant. I weighed them down with a plate.

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3) Peel both the Zucchini and the summer squash, and slice into 1/4 inch thick slices.

4) Beat 3 eggs (just like your making scrambled eggs)

5) Pour breadcrumbs into a bowl. For the breadcrumbs you can use any of the variety of flavors that they sell in the supermarket or you can buy the plain breadcrumbs and season them yourself.

6) Get your Eggplant Slices out of the water and put them onto a paper towel to dry place another paper towel on top and squeeze gently to make sure you get all the water out.

7) Get your Pan  and pour canola oil into it. Enough oil so the slices would be covered and get it nice and hot. If you have a deep fryer them put it to 375° F.

8) Dip your slices into the egg and then into the breadcrumbs, and place them in the oil.  I would recommend wearing long sleeves because the oil can sometimes splash out, especially with the eggplant.

9) When they are nicely golden brown take them out of the oil and place on a paper towel to drain the excess oil. You can season with salt and pepper if you want,  or if you didn’t put it in the breadcrumbs already.

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10) Let cool a little bit and serve.

In my house we like to eat them with a salad.

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